'Merican Enchiladas and quinoa and beans!

Update: I actually have many enchilada variations and will post more about them in the future. This is a bit dated, but still fun. If you really want to do it America style, just use a can of enchilada sauce (which I am--for the record--very much against) and then just saute up your ground beef with some onions if you want to be fancy, and some chili powder. Awwww yeah.


American Style Enchiladas:

Sauce:
1 small (6-10 oz) can jalapeno sauce (or two small cans diced green chilies)
12 oz can diced tomatoes
1/2 can tomato paste

Enchiladas:
1 small onion
2 cloves garlic
1 small zucchini (opt. but tasty!)
1/2 can tomato paste
1 lb beef
1-2 tsp mild or hot chili powder
1/2-1 tsp cumin
1/2 tsp garlic powder
1/4 tsp onion powder

1/4 tsp chile powder (ancho, chilacate etc.- or cayenne if nothing else is available)

1/2-1 cup monterey jack, cotija or even feta!
10 tortillas

1. Simmer sauce ingredients in a sauce pan for about 15-20 minutes, meanwhile saute onions in a large pan. After a few minutes add garlic and zucchini, stir around for two more minutes, add ground beef and spices. Cook on medium until beef is cooked through, about 4-5 minutes.

2. Roll tortillas around the beef filling and top with the sauce and then cheese.

Cook in 325 oven for 25-30 minutes.

Meanwhile, make your quinoa and beans:

1 small onion
2-3 cloves garlic
1 bell pepper
1 can black beans
1 cup quinoa
1 1/2 cup water

1. Saute onions, peppers and garlic for several minutes, till softened. Add quinoa and water. Heat to a boil and then cover, simmer for 12 minutes. Add beans and 1/2 cup of bean juices, cook till all water is absorbed. Garnish with feta cheese (opt.) and lime wedges.

Quinoa and Black Beans:
1 TB olive oil
1 small onion
2-3 cloves garlic
1 bell pepper
1 poblano
1 large carrot
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon ancho or other chile powder (sub 1 teaspoon chili powder if so inclined)
1 TB soy sauce
2 TB olive oil
2 teaspoons lime juice (sub apple cider vinegar)
1 cup quinoa
2 cup water
1 can black beans

1. Slice veggies and pour quinoa and water into a small saucepan with lid. Heat on high, covered, till boiling. Reduce heat and simmer for 10-12 minutes before turning off the heat and letting sit till everything else is done.

2. Saute veggies in heated olive oil. Add spices, stirring for about 10-15 minutes, till onions and everything else is softened and starting to brown.

3. Quinoa should be ready, add drained black beans and mix thoroughly, add veggies and cover. Let sit on very low heat for about 4 minutes while you mix together the soy, olive oil and lime juice.

4. Turn off heat and mix in the dressing. Garnish with lime wedges and feta (if desired) add more soy, sriracha, fresh garlic or herbs of choice to taste! CIlantro, parsley, savory and lemon balm are good places to start.